Stalk Steakhouse

The story

Crafted with passion, served with love

A Community Restaurant With Serious Ambitions

Stalk Steakhouse was built on a clear conviction: Eagle River deserved a place where a milestone dinner didn't require a drive to Anchorage. Chef Aaron Schropp, an Eagle River resident with 25 years of culinary experience, translated that conviction into a fine-dining steakhouse and seafood restaurant that has already earned a Wine Spectator Award of Excellence — a recognition that reflects the depth and curation of its 900-bottle wine cellar, which also holds what the restaurant describes as Alaska's finest champagne selection.

The dining room operates as a screen-free space, a deliberate choice that keeps the focus on the table, the food, and the people across from you.

The Beef, the Seafood, the Philosophy

At the center of the menu is USDA Prime beef — wet-aged for a minimum of 28 days or dry-aged for 21 days, hand-cut by the kitchen team, and finished simply with maître d'hôtel butter. Prime cuts include a 9 oz filet mignon, a 16 oz ribeye, a 14 oz NY strip, and a 10 oz top sirloin, all served à la carte. A rotating Butcher's Reserve program adds dry-aged specialty cuts, wild game, and American and Australian wagyu in limited daily quantities.

Alaska's waters supply the other pillar of the menu. Locally sourced scallops, oysters, salmon, and halibut appear across starters and entrées — from AK Seared Scallop Piccata with lemon-caper beurre blanc and crispy prosciutto, to a Pecorino and Herb Crusted AK Halibut served with parmesan leek cream and crispy leeks. The steakhouse and seafood identities reinforce each other rather than compete: a 10–12 oz lobster tail can be ordered alongside any steak, and seared U10 Alaska scallops are available as a pairing as well.

Sides lean into seasonal ingredients — wild chanterelle mushrooms with thyme and shallot, maple brandied heirloom carrots, and a parmesan risotto that also anchors an AK Scallops entrée. Desserts include a Banana Foster Crème Brûlée and The Devil's Bundt Cake, a dark chocolate and espresso construction finished with torched Swiss meringue.

The Beverage Program

Head Bartender Cole Curtner runs a drinks program built around the same intentionality as the kitchen. His signature Zero Program offers non-alcoholic cocktails designed to stand on their own — not as substitutes, but as considered choices. Wine-based cocktails, local craft beers including Odd Man Rush on draft, and the sommelier-curated cellar round out what is, for a town of Eagle River's size, a genuinely ambitious drinks offering.

Rooted in Place

Chef Schropp's community involvement — supporting organizations including the American Cancer Society and the Anchorage Downtown Soup Kitchen, alongside active mentorship work — shapes the restaurant's character as much as the menu does. Stalk is explicit about being a small-business, small-town institution, one that happens to operate at a level of craft and hospitality that earns national recognition.